What I Made for Dinner: June 5, 2011

Herb-roasted salmon; penne with roasted tomatoes.

Right, then!  That was awful, let's not have a month like that ever again.  Back to more interesting topics:  My herb garden.

It has gone, in a word, bananas.  I can't explain it, really.  It's been unseasonably hot.  We water when we remember.  Harsh conditions for young plants, but look:

gardening at night

See, unaccountably lush.  So tonight, I roasted cherry tomatoes (store-bought, alas:  not a homegrown tomato in sight yet) with oregano and basil until the tomatoes burst.  I covered some gorgeous, wild whole salmon fillets in olive oil and a mix of chopped dill, thyme, and oregano; covered it lightly with foil to keep the herbs from scorching; and roasted it in a hot oven.  It was delicious.  So so nice to make dinner again.  So civilized.  (The children ate it, by the way.)

Herb-roasted salmon

Two pounds salmon fillets, preferably a wild Pacific variety (I used Copper River; Costco has so many surprises)
One tablespoon olive oil
Several bunches fresh herbs:  I used thyme, oregano, and dill
One lemon, thinly sliced
Kosher salt and ground black pepper

Preheat oven to 450.

Line a baking tray with parchment paper and spray with non-stick cooking spray.  Place the salmon fillets skin-side down on the paper and drizzle the olive oil over them.  Sprinkle with salt and pepper.

Roughly chop all the herbs and combine until you have about a half-cup of chopped herbs.  Spread them evenly over the salmon, lightly pressing them into the flesh. place the lemon slices in a row on top of the fillets.  Cover the fillets lightly with aluminum foil and roast for 20-25 minutes.